Sassy Bass with Aromatic Rub

Name: Sassy Bass with Aromatic Rub
Yield: Yields 4 servings
Ingredients: 1 cup/250 milliliters vegetable stock; 1 teaspoon/5 grams Kanyam Golden Nepal tea; Chili paste to taste; Salt to taste; 12 sprigs cilantro (coriander); 1½ pounds/680 grams fish, cut into ¾-inch/2-centimeter filets; 1 ripe mango, peeled and roughly chopped; 12 sprigs cilantro (coriander); Enough freshly squeezed orange juice just to moisten the salsa, about ¼ cup/60 milliliters; 1 small cucumber, peeled, seeded, and cut into ¼-inch/.5-centimeter dice; Enough freshly squeezed orange juice just to moisten the salsa, about ¼ cup/60 milliliters; Enough freshly squeezed orange juice just to moisten the salsa, about ¼ cup/60 milliliters; 1 cinnamon stick; ½ teaspoon/2 grams ground ginger; ¼ teaspoon/1 gram whole black peppercorns; ½ teaspoon/1 gram whole coriander seeds; ½ teaspoon/2 grams salt; 1 tablespoon/13 grams brown sugar; Olive oil to rub on fish; Olive oil to rub on fish; 4 tablespoons/2 ounces Kanyam Golden Nepal tea leaves

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

In this dish, Kanyam Golden tea from Nepal, grown high in the Himalayas, lends its Darjeeling personality to an aromatic spice rub. Highly forgiving, this tea has an aromatic, floral essence that is a suitable match for the highly spiced rub. Use thick center cuts of white-fleshed fish such as Mexican sea bass, Pacific red snapper, striped bass, or cod. Starting with whole spices and reducing them to a powder along with the tea leaves yields a remarkable fragrance.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method